Harissa chicken burgers & vegetable crsip recipe | TASTE

Ingredients

• 2 T butter
• 1 onion, thickly sliced
• 125 g brown mushrooms, halved
• 1 T harissa paste
• 1 T olive oil, plus extra for frying
• 4 chicken breasts, skinned and deboned
• 1 baguette, for serving
• For the aïoli:
• 3 cloves garlic, crushed
• 1 free-range egg
• 1 free-range egg yolk
• 1 lemon, juiced
• 2 t water
• 1/2 cup vegetable oil
• Salt, to taste
• For the pineapple relish, mix:
• 1 pineapple, peeled and roughly diced
• 1 t yellow mustard seeds, toasted
• 1 T olive oil
• 1 T honey
• For the vegetable crisps:
• 3 cups vegetable oil
• 3 beetroot, thinly sliced
• 4 parsnips, thinly sliced lengthways
• 2 Beauregard (orange) sweet potatoes, thinly sliced lengthways
• Sea salt, to taste